With Mother’s Day just a couple of days away, I’ve been thinking a lot about motherhood and what kind of mom I am to Clara. Truthfully, I think about this topic quite a bit. Apparently I’m better at thinking about it than writing about it, though, because I sat at the computer for over an hour trying to figure out how to put into words something that I feel so deeply and I totally failed. I wish I had something profound to tell you, some eloquent way to articulate the thoughts that float through my head on occasion, but even though I have a blog, I think it’s clear that recipe making, not writing, is my gift. So let me tell you this. Motherhood is many things to me and has made me feel more emotions simultaneously than I ever thought possible. It’s wonderful, exhilarating, terrifying, exhausting, laughter-inducing, tear-inducing, hilarious and a bundle of other feelings I’m surely forgetting. And my biggest hope through it all is that Clara goes to bed at night knowing she is completely and unabashedly loved.

We don’t have big plans for Mother’s Day here. Eric is making breakfast (waffles with Nutella and strawberries, yum) and we’ll hopefully do something outside together, all three of us. That’s just the way I like it, but I totally understand wanting a break for the day too. While this cupcake can’t take over mom’s duties for the day, it can offer her a taste of a tropical getaway. It’s a coconut cake brushed with pineapple syrup and then topped with a silky pineapple Swiss meringue buttercream. Topped with a cherry and a drink umbrella, this cupcake is about as close to the real thing as you can get without needing a straw. I made these cupcakes for a neighborhood block party and was told they were “the hit of the party,” so I promise you they’ll be making more appearances around here in the near future.

PS – Don’t forget you’ve got until Sunday to enter my giveaway from Anolon!

When I was planning Clara’s birthday party, I was absolutely certain that I wanted to make some type of pie cupcake. Since I already had chocolaty mini pies and Nutella pie pops, I wanted the cupcakes to incorporate fruit. Clara loves bananas, so including these on the menu was pretty much a no-brainer. Plus I totally miss being around cupcakes every single day (I worked at a great cupcake shop before Clara was born) and will use any reason to make them, and obviously a birthday party for our sweet girl is one of the best reasons there is!

These cupcakes are some of the best I’ve ever made. I mean, they are filled with pastry cream, so their awesomeness should come as no surprise. I probably shouldn’t tell you that I ate it by the spoonful (and with graham crackers) the day after Clara’s party. Put it in a moist, flavorful vanilla bean cupcake and top the whole thing with freshly made whipped cream, and you are talking about one swoon-worthy cupcake. I debated between this version and another that uses roasted bananas, and I’m so glad I went this route. Banana cream pie has simple flavors and uncooked bananas. I just don’t think these would have had the same vibe if I had used roasted bananas. The pie crust toppers are so cute and also add that special touch to finish off the pie theme and flavor. I may have dipped a few of them into the pastry cream too.

*The baking cups I used are from Cake with Love on Etsy. 

This cake is for the serious chocolate lover. I’m usually all for lighter Easter desserts (like this lemon loaf cake), but this intensely chocolaty cake cannot be beat. The cake is an ultra rich chocolate cake filled and frosted with whipped chocolate ganache and then completely covered with more chocolate ganache. Oh, then the whole thing is topped with homemade chocolate truffle eggs. The cake may seem labor intensive, but you can break it up into steps over a couple days to make it more manageable. I promise you, the end result is well worth it. Seriously, people, you need to make this cake this weekend. You absolutely will not regret it.

Even though I’m sure some of you will have more chocolate than you know what to do with after Sunday, I thought I’d give you the chance to get even more. :) Theo Chocolate is one of my favorite companies. They’re all about organic, Fair Trade, non-GMO chocolate. Additionally, they’ve got a special line of Congolese chocolate that helps out the Eastern Congo Initiative. Basically, I love their chocolate and everything they stand for, and they’ve agreed to send a sampler pack to one of you lucky readers! Just head on over to the giveaway page to enter.

I’m so ready for spring weather that it’s not even funny. I put my boots in the back of the closet and have been wearing flats out of sheer stubbornness because I’m so over cold weather. This is problematic on days like today when I woke up to snow. We’re more than halfway through March! It’s officially spring, but apparently someone missed the memo. I love the longer days and warmer temperatures that spring brings, and I also love the return of the farmers market and spring foods. We haven’t quite made it there yet, but I’m not making any more cold weather food. From here on out, it’s all spring foods no matter what the temperature is like outside.

This snack cake is perfect for this time of year, especially with Easter coming up. It’s light, sweet and can be served for breakfast, brunch or dessert. Personally, I love the idea of cake for breakfast. Plus, this has blueberries and fruit automatically makes it okay for breakfast, right? Right. This cake is slightly sweet and gets a wonderful texture from the cornmeal. It’s a little delicate and feels like it would be best served with tea or coffee, in the morning or afternoon, on weekends or weeknights. Basically this cake is good whenever, wherever and with whatever. The only minor change I would make is to reduce the amount of streusel topping slightly, but that’s just for my personal tastes. If you love streusel, by all means use the full amount listed. Also, I found that I needed to bake the cake a while longer than the recipe called for, and one of my friends that made it before me (thanks for getting me hooked on this, Rebecca!) had the same issue, so I’m including a range of time in the directions. I will most definitely be making this again soon, and I’ll go ahead and warn you now that it can be highly addictive. If I hadn’t given half of it to our neighbors, I probably would have devoured the entire thing.

My friend Josie is set to have her twins any day now, and our group of friends couldn’t let this occasion pass without a surprise for her. It was almost a year ago that these same friends surprised me with a baby shower, and I so wish we were all together again. Since we can’t be, we decided to throw a little virtual shower for Josie. Annie had the idea for us to incorporate foods that are perfect pairs to celebrate Josie’s two sweet boys, and I couldn’t resist doing something with chocolate and coffee (one of my favorite flavor combinations). I think Josie’s going to love the pairs that everyone chose. Annie used tequila and lime to make a Paloma cocktail, which is actually one of Eric’s favorite drinks. Elly put sausage and biscuits together into one perfect breakfast item, and Tara made the classic combination of shrimp and grits.

You don’t have to convince me that chocolate has an infinite number of perfect matches, but something wonderful happens when chocolate and coffee come together. And, seeing as how Josie will soon be a mom of four, I figured she’d need some extra coffee in her life. This cake is lusciously decadent and oh so delicious. This is basically the chocolate cake of my dreams – moist, fluffy and perfectly sweetened. The coffee buttercream is smooth and has a subtle coffee flavor. The recipe description says that even coffee-averse people will like this cake, and I totally agree. As if a chocolate cake with coffee buttercream wasn’t awesome enough, this one is covered with dark chocolate ganache, taking it completely over the top. I mean, seriously. How could anyone resist a cake with chocolate dripping down the sides?

A note about the buttercream: This recipe is unlike any recipe for frosting I’ve made (and this is coming from someone that worked at a cupcake shop). It’s a cooked frosting, but it’s not Swiss or Italian meringue. This frosting is made with, wait for it, flour. The flour is cooked, along with milk and cream, to create a gravy-like sauce (think béchamel). Apparently, this type of frosting was common during WWII since it uses significantly less butter and sugar. Pretty cool!

Josie, I’m so excited for you and can’t wait to meet your two new additions!

Bundt cakes might not be the most glamorous, but don’t underestimate this one. It’s rich with chocolate and infused with espresso and a whole cup of bourbon. The cake isn’t overly sweet, and this isn’t one of those times the alcohol cooks out. Our kitchen smelled so good while this was baking that we could barely resist cutting a slice as soon as it came out of the oven. I can tell you with certainty that it’s better the day after baking, once the booze has had a chance to mellow out, but I won’t judge you if you want to indulge in a slice straight out of the oven. I’ve only made this with bourbon, but you could also give it a try with another type of whiskey. Either way, make sure you use something you’d be willing to drink. Because of the amount of it in the cake, don’t risk compromising the flavor with something subpar.

I made these cupcakes for my niece’s seventh birthday, and it was such a joy to have her helping me in the kitchen (Clara was sleeping soundly in the living room). There’s still a small chocolate fingerprint smudge on the wall near my mixer, and I think of Blair every time I see it. It makes me laugh to think of her watching me mix up the batter and then asking me approximately fifteen times when she could lick the bowl. She, and everyone else here, loved these cupcakes. How could they not? The chocolate cupcakes are rich and moist, and the strawberry Swiss meringue buttercream on top is sweet and lusciously smooth. Before you know it, you’ll be seeing pumpkin treats popping up on your favorite food blogs. So I say savor summer while you can, and make sure you enjoy the late evening sun (and a cupcake) with someone you love. We’ve got plenty of time to celebrate fall later.

Eric travels quite a bit for work and sometimes will spend several hours in the car driving to North and/or South Carolina. He usually fuels himself with iced coffee and a slice of lemon loaf from Starbucks when he’s on the road. Since he celebrated his birthday last month, I wanted to make him a special breakfast. We already had the cold-brew coffee here, so all I needed was the lemon loaf. It’s one of those foods that blurs the line between breakfast and dessert. It’s essentially a cake and even has a glaze, but it’s made in a loaf pan and seems perfectly acceptable to eat for breakfast, especially if it’s your birthday.

This cake is full of lemony goodness. It should almost be called triple lemon loaf. It’s a lemon cake brushed with lemon simple syrup and topped with lemon glaze. Basically, this knocks its Starbucks counterpart out of the water. The cake uses sour cream, which adds to its tanginess and helps the cake achieve a richly dense and extra moist crumb. This recipe makes two loaves, and I can tell you that I fully regret halving this the day I made it. If you don’t have use for both loaves, simply freeze the extra one and glaze it when you need it. The directions for making this called for a food processor, which would have been fine had I not broken mine a few weeks earlier. I made this in a stand mixer with no problems, and I’ve reflected my changes below.

You wouldn’t know it by looking at this blog, but cakes are one of my favorite things to make. I’ve made several decorated cakes for family and friends, and I love watching their faces when they see the cake for the first time. Clara’s not even four months old, and I’m already brainstorming ideas for her first birthday cake. I didn’t think I’d have an occasion to make a cake anytime soon, so I was elated when my friend and neighbor Kristi asked me to make her daughter’s first birthday cake. She wanted a rainbow cake but gave me free reign on flavors and decoration.

This is a standard cake recipe that is slightly more time consuming than normal due to the fact that it has to be divided into six portions and tinted before being baked. The more cake pans you have, the faster this process will go. Other than tinting the batter, this recipe is straight forward and yields a delicious vanilla cake. It uses only egg whites, making the cake incredibly light. So many people think flavor is lacking in white cake, but that is certainly not the case with this one. Instead of using the tablespoon of vanilla extract the recipe calls for, I substituted vanilla bean paste and almond extract. The almond isn’t strong, but it gives this cake that fresh from a bakery flavor. I struggled with what type of frosting to use – Swiss meringue, seven minute or buttercream. I ultimately decided to use a vanilla bean buttercream, and it complemented this cake perfectly. I wanted to give the cake that fluffy cloud look on the outside, and the buttercream was perfect for that technique. Even though the birthday girl wasn’t really into the cake, all the guests seemed to love it. Kristi, thanks for letting me help celebrate Isla’s birthday in such a special way!

The first three weeks of her life, I was worried about all kinds of things – if kids will make fun of her when she goes to school, if she’ll be able to open a jar, if she’ll be angry with us when she grows up because of what we decide to do with her hand. Eric kept telling me we would do whatever was necessary to ensure that she has the best life possible, and that we would raise her to be strong and confident. There were even a few “her last name is Champion, so she already wins at everything” jokes in there. Because we wanted to enjoy every second with her, without people constantly asking what we were going to do about her thumb and without minimizing how great she was doing otherwise, we only told a couple family members at first. Out of those, my sister and brother-in-law were the only ones who knew about the seriousness of the situation. I also had friends to lean on, and they provided a source of strength that only they could. While Christa, Zack and my wonderful friends helped keep me strong, time in the kitchen helped keep me sane.

Our sweet, precious girl

That’s where this cake comes in. I’ve found myself doing quite a bit of late night baking the past several weeks. Nighttime, when things start settling down, is the time I most need a distraction. Since 10 pm isn’t really the best time to start something involved, I looked for simple treats that could be made with pantry staples. Eric had to make a late night run to the store the night I made the key lime pie bars, and he did it without hesitation because he knew just how much I needed to bake something. Thankfully, I had everything I needed the night I decided to make this cake. It’s simple in execution and can be eaten fairly soon after baking, a double win when baking late at night. It’s moist and luscious, with a rich chocolate flavor. The coffee acts as a way to intensify the chocolate flavor but can still be tasted in the background. This cake is exactly what the name says – a snack cake. It’s not fancy, but it is delicious and comforting. It doesn’t need frosting or a dusting of powdered sugar. It’s perfect as is and would be fantastic with a hot cup of coffee or a cold glass of milk.

I know I’ve got plenty more late nights of baking ahead of me as Eric and I decide what to do about Clara’s hand. And I know that, in the future, there will be times that I stay up late to bake because I’m worried about her for silly reasons. As she sleeps peacefully in my lap, I realize there will even be times we bake together because she needs a distraction from something upsetting. I can promise, though, that it will never be because she’s upset about her hand. Eric was right – we are going to raise her to be strong and confident, and she’ll grow up knowing she can accomplish whatever she wants to. If she ever forgets that, we’ll be there (with something yummy, of course) to remind her.

I’m finally getting into the swing of things with Baby Clara and have been spending more time in the kitchen. We stayed up late a couple nights ago to make these cupcakes, and doing so already has me looking forward to the days when she can be my little sous chef. :) Though I haven’t been around much the past two weeks, I do have some recipes to share next week. Until then, here’s a short post in case you’re still searching for something to make for St. Patrick’s Day.

I’ve never been one to celebrate small holidays, that is until I started cooking and baking. Now, I’ll use anything as an excuse to make something delicious. I’ve had this recipe saved for quite some time, and St. Patrick’s Day is obviously the perfect time to make it. These cupcakes are essentially a dessert version of the classic Irish coffee drink. Sure, they aren’t green and they’re not made with beer. However, I don’t think you’ll miss those things. Why? Because these cupcakes are moist and delicious, infused with strong coffee and the rich, caramelized flavor of brown sugar. They’re topped with a light and airy whipped cream that’s got just enough whiskey for you to know it’s there. If you enjoy coffee as much as I do, I guarantee that you will love these anytime of year.

Irish Coffee Cupcakes
Makes 15

Ingredients:
For the cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
2 tablespoons instant-espresso powder
1/4 cup whole milk
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
For the frosting:
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 tablespoon whiskey
Instant-espresso powder, for dusting

Directions:
Line two cupcake tins with paper liners and preheat the oven to 350º. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Combine the water and espresso powder and stir until dissolved. Let cool to room temperature, then combine with milk.

In the bowl of stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs one at a time, beating well after each addition. Add the flour in three batches, alternating with the espresso-milk mixture.

Fill cups 3/4 full. Bake for about 22 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached. Cool slightly before transferring to a wire rack to cool completely.

To make the frosting, whisk (either with a hand mixer or in a stand mixer) the heavy cream and sugar until medium peaks form. Add the whiskey and continue whisking until slightly stiff peaks form. Top each cupcake with the whipped cream, then dust with the espresso powder.

Source: Martha Stewart

I wanted to make something extra special for Valentine’s Day, not really because of the holiday itself but more because I’ll take any excuse I can to make something I wouldn’t normally make. Such was the case with this cake. Chocolate mousse is one of my favorite desserts, so this cake was a no-brainer for me. Plus, Valentine’s seemed like an appropriate time to make something consisting of three layers of chocolate. Since I’m pregnant, I figure it’s okay to tell you that I licked the whisks and spatulas several times while preparing this (for those I’m sharing it with – don’t worry, I washed them each time). :)

This cake, upon first glance, seems incredibly involved. When you break down each step, though, it’s really not that difficult. The most annoying part for me was having to wash my stand mixer’s bowl between steps. This dessert starts out with a flourless chocolate cake base. Next comes a layer of chocolate mousse, followed by a layer of white chocolate mousse. The texture of this cake is unbeatable. You’ve got an incredible combination of rich, dense cake, light and airy mousse layers and a crisp bite from the chocolate curls. This cake is the epitome of decadence. It was a struggle not to eat the entire piece when I was done photographing it. If you’re looking to make something special for your valentine, look no further.

One thing I didn’t do that I wish I had done was to dip the knife in hot water before slicing this. I was so excited and didn’t think about it until it was too late. I definitely recommend using that method if you don’t have any cheese wire to use. Your slices will come out looking much neater and smoother if you cut with a hot knife.

Triple Chocolate Mousse Cake
Serves 12 to 16

Ingredients:
For the bottom layer:
6 tablespoons unsalted butter, cut into six pieces
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
4 large eggs, separated
1 1/2 teaspoons vanilla extract
Pinch cream of tartar
Pinch salt
1/3 cup packed light brown sugar

For the middle layer:
5 tablespoons hot water
2 tablespoons cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream, chilled
1 tablespoon granulated sugar
1/8 teaspoon salt

For the top layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups heavy cream, chilled
Shaved chocolate or cocoa powder for decorating, optional

To prepare the bottom layer, preheat oven to 325º. Grease a 9- or 9 1/2-inch springform pan. Combine butter, chocolate and espresso in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside.

Using a stand mixer fitted with the whisk attachment, whip egg whites, cream of tartar and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, 1 additional minute, scraping down bowl halfway through. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. When no white streaks remain, carefully transfer batter to prepared pan. Smooth top with spatula. Bake cake until it has risen, is firm around the edges and just set in the center (cake center should spring back when gently pressed with finger), 13 to 18 minutes. Transfer to a wire rack to cool completely, about 1 hour. Do not remove cake from pan.

While cake is cooling, prepare middle layer. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.

Using a stand mixer fitted with the whisk attachment, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (It helps to chill the mixing bowl before whipping the cream.) Whisk cocoa mixture into chocolate. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer.

To prepare the top layer, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time).

Using a stand mixer fitted with the whisk attachment, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the middle layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 2 1/2 hours. Cake can be refrigerated up to 1 day. Allow to sit at room temperature for about 45 minutes before slicing.

To serve, garnish cake with chocolate curls or dust with cocoa if desired. Run a thin knife between the cake and sides of pan. Remove sides and run the cleaned knife along the outside to smooth. Cut using cheese wire or a hot knife, cleaning and drying between each cut.

Source: The Cook’s Illustrated Cookbook

My friend Amy is expecting a baby girl early next year, and I was thrilled when I was asked to participate in her virtual shower. I’m so excited to be able to take part in it, especially since Amy and I are due close together and are both having girls. If you don’t know Amy, she is a professional opera singer (and her blog name, Sing for Your Supper, comes from a musical). So when Kelsey, our lovely hostess, asked what I’d be making, it only took me a second to decide on opera cake. It’s a dessert I’ve wanted to make for quite some time, and I couldn’t think of a more fitting occasion.

The first and only opera cake I had prior to making this one came from the freezer section at Trader Joe’s. I was hooked as soon as a tried it, so it was only a matter of time before I decided to make one myself. Eric described this cake as “French tiramisu,” and I think that’s an accurate description. This dessert is made up of a three layers of almond sponge cake that have been moistened with an espresso syrup. Atop the first layer of cake is an espresso infused Italian meringue buttercream, and chocolate ganache is sandwiched between the second and third layers. The whole cake is topped with chocolate glaze. Once the glaze sets, the edges of the cake are removed to display its beautiful layers. This cake is a chocolate and coffee lover’s dream. It’s decadent in flavor but light in texture. I didn’t hesitate to eat the piece from this photo as soon as I was done shooting it.

Though this dessert does take quite a while to make, it’s easily broken down into steps. Each component of the cake can be made in advance, as can the cake itself. It’s a ten inch cake, and the recipe cannot be reduced. If you need less, simply make the full recipe, then cut it into smaller cakes to freeze. It can be kept in the freezer, well wrapped, for up to a month and defrosted in the refrigerator overnight before serving.

Make sure to check out Amy’s and Kelsey’s blogs for the full roundup of all the sweet shower recipes.

Opera Cake
Makes one 10-inch cake

Ingredients:
For the cake:
6 large egg whites, at room temperature
2 tablespoons granulated sugar
2 cups ground blanched almonds
2 1/4 cups confectioners sugar, sifted
6 large eggs
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled briefly, plus additional for pan prep

For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 1/2 tablespoons instant espresso

For the coffee buttercream:
2 tablespoons instant espresso
2 tablespoons boiling water
1 cup sugar
1/4 cup water
1 teaspoon vanilla bean paste
1 large whole egg
1 large egg yolk
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature

For the chocolate ganache:
8 ounces bittersweet chocolate, finely chopped
1/2 cups whole milk
1/4 cup heavy cream
4 tablespoons unsalted butter, at room temperature

For the chocolate glaze:
5 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter

Directions:
Start by making the cake. Preheat oven to 425ºF. Line two 12 1/2x 15 1/2-inch jelly roll pans with parchment and brush with melted butter. In the bowl of stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Beat in the granulated sugar and continue beating until the peaks are stiff and glossy. Gently scrape into a medium bowl and set aside.

Replace the whisk with the paddle attachment. Beat the ground almonds, confectioners sugar and whole eggs on medium speed until light and airy, about 3 minutes. Reduce speed to low and gradually mix in flour, mixing just until incorporated. Using a rubber spatula, gently fold in the meringue, then the melted butter. Divide the batter evenly among the two pans (I think it was about 600 grams of batter per pan) and spread to cover the entire surface.

Bake cakes for 5 to 7 minutes, until light brown and springy to the touch. Place a sheet of parchment over each pan, then carefully turn the cakes over to unmold. Carefully peel off the layer of parchment on the bottom, turn it over and use it to cover the cakes. Let cool to room temperature. Cakes can be made up to 1 day in advance, cooled, wrapped and stored at room temperature.

While the cakes are cooling, prepare the espresso syrup by combining all the ingredients in a small saucepan. Bring to a boil, then remove from heat and set aside to cool. The syrup can be made up to 1 week in advance and stored in the refrigerator.

To make the buttercream, dissolve the espresso in the boiling water and set aside. Beat the egg and egg yolk on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until pale and foamy. Bring the sugar, water and vanilla bean paste to a boil in a small saucepan. Stir only until the sugar dissolves. Continue cooking, without stirring, until the mixture reaches 255ºF. With the mixer running on low speed, slowly pour in the syrup. Don’t be concerned if some of it sticks to the sides of the bowl. Increase speed to medium-high and continue beating until the eggs are thick, satiny and room temperature, about 5 minutes.

With the mixer on medium speed, steadily add the butter in 2-tablespoon increments. Once all the butter has been added, increase speed to high and beat until the buttercream has thickened slightly. Beat in the dissolved espresso. Chill, stirring frequently, until the buttercream is firm enough to be spread, at least 30 minutes. If making ahead of time, the buttercream can be refrigerated for 4 days or frozen up to a month. Bring to room temperature before using and beat to smooth it.

To make the ganache, place the chocolate in a medium bowl. Bring the milk and cream to a boil, then pour over the chocolate. Wait 1 minute, then stir until smooth and glossy. Add the butter, 2 tablespoons at a time, and continue stirring until the ganache is smooth. Refrigerate, stirring every 5 minutes, until the ganache thickens to a spreadable consistency, about 20 minutes. The ganache can be refrigerated 3 days or frozen up to a month. Bring to room temperature before using.

To assemble the cake, line a baking sheet with parchment or wax paper. Working with one cake a time, cut each cake into one 10×10-inch square and one 10×5-inch rectangle. Place one square of cake on the parchment and use a pastry brush to moisten with the espresso syrup. Spread about 3/4 of the buttercream onto the cake, making sure to spread evenly. If the buttercream is too soft, you can freeze the cake for about 10 minutes before proceeding. Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten with the syrup and top with ganache, making sure to spread it in an even layer. Top with the remaining cake layer, moisten, then freeze for 10 minutes. Top with a thin layer of buttercream. This is just to smooth the top and prepare it for the glaze, so less is more here. Refrigerate for at least 1 hour or up to 6. If you’re in a hurry, you can freeze the cake for 20 minutes before continuing.

When you’re ready to glaze the cake, bring the butter to boil in a small saucepan. Remove from heat and skim off the top foam to clarify the butter. Pour the clear yellow butter into a small bowl and discard any milky residue. Melt the chocolate in a medium bowl over simmering water, then stir in the clarified butter. Lift the chilled cake off the parchment lined pan and place on a rack set atop the parchment lined pan. Pour the glaze over the cake, using a long offset spatula to help smooth it evenly across the top. Though messy, I would recommend transferring the cake to a cake stand or serving dish now, so that the set glaze doesn’t crack when you lift the cake later on. Refrigerate until glaze is set and cake is chilled. Use a long, thin knife that has been dipped in very hot water and wiped dry to cut the sides of the cake, removing any drips from the glaze and exposing the layers. A hot knife works best to slice this cake, which should be served slightly chilled.

Source: As seen on The Splendid Table, originally from Paris Sweets: Great Desserts From the City’s Best Pastry Shops

Hummingbird cake is a true southern dessert. If you ask people in other parts of the country if they’ve ever had hummingbird cake, chances are they’ll look at you like you’re crazy. I have no idea where the cake originated from, but I know I’ve been enjoying it for most of my life. I guess I should add this to the list of cooking questions I need to ask my grandma. What I do know about hummingbird cake is this – it’s a delicious combination of banana, pineapple and coconut. With all these tropical flavors, it’s no wonder why this cake is so popular during spring and summer. As far as nuts in the cake go, I love them. I grew up eating this cake with pecans, but I used the suggested walnuts this time around. You can use whichever you prefer, or skip the nuts altogether. I happen to love the texture the nuts add, but I know there are those of you out there who think nuts have no place in desserts. Either way, you’re guaranteed a moist, flavorful cupcake. When topped with the dried pineapple flowers, these cupcakes are truly gorgeous and make a perfect centerpiece for a summer dessert table.

Hummingbird Cupcakes
Makes 24

Ingredients:
For the cupcakes:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted (optional)
2/3 cup unsweetened shredded coconut

For the frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted

2 large pineapples, peeled (for the flowers)

Directions:
Preheat the oven to 350º. Line cupcake pans with paper liners. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla and sugar and beat until blended and smooth. On low speed, beat in the eggs one at a time, mixing well after each. Mix in the mashed banana, then the dry ingredients. Beat just until incorporated. Using a rubber spatula, gently fold in the pineapple, walnuts (if using) and coconut.

Fill each prepared liner about 3/4 full of batter. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer. Beat on medium speed for 2-3 minutes, or until combined and smooth. Mix in the vanilla extract. Gradually add the sugar until completely incorporated. Increase the speed and continue beating until the frosting is smooth. Frost cooled cupcakes as desired.

Note: Annie recommends increasing the frosting by 50% if you like higher frosted cupcakes. I have always liked cake more than frosting and actually prefer mine frosted lower. However, if you love frosting, your best bet is to make a little extra.

To make the pineapple flowers, preheat oven to 225º. Line two baking sheets with parchment paper or nonstick baking mats. Using a melon baller or measuring spoon, remove the “eyes” from the pineapple. Slice as thinly as possible (we used an electric knife) and transfer to prepared baking sheets. Bake for about 30 minutes, then flip and continue baking until the pineapple is completely dried, anywhere from 30 minutes up to an hour more. Place in cupcake pans to cool to form the flower shape. If you want to speed up the process, you can increase the heat to 300º, which will result in a deeper color. If you do this, make sure to frequently check the pineapple so that it doesn’t burn. Refrigerate in an airtight container up to 3 days.

As seen on Annie’s Eats, cake from Martha Stewart’s Cupcakes, frosting adapted from Confections of a Foodie Bride

I can’t believe that, as I write this, I’m preparing to see the final Harry Potter movie. By preparing, I mean trying not to totally freak out at all the things I know are going to be different than the book. Because as much as I love the movies, the books are better (but isn’t that always the case?). If we still lived in Orlando, you can bet that Eric and I would be breaking out our Universal passes and watching the movie at the park after spending the day at Wizarding World. Since we can’t do that, though, I wanted to celebrate the last movie the next best way – with food. :)

You may recall the Frozen Butterbeer I posted last year. These cupcakes are basically that in dessert form. The original recipe called for butter flavor, but I wanted the cupcakes to be as close to my frozen butterbeer as possible and used butterscotch schnapps instead. The flavor is subtle, but that’s because the cupcakes get a huge dose of butterscotch goodness from the filling and frosting. After baking, they’re filled with a luscious butterscotch ganache, topped with butterscotch frosting and drizzled with the remaining butterscotch ganache. The butterscotch ganache isn’t as thick as a typical ganache; it’s more like a glaze, so it’s perfect for filling and drizzling. The buttery cake helps to balance out the sweetness of the filling and frosting, and the flavor is so close to butterbeer that it’s ridiculous. So even if you’re just a muggle that likes butterscotch, you will love these. I found that I had quite a bit of the butterscotch ganache leftover, and I think I could’ve easily gotten away with using half of it. I have reflected that change, as well as the substitution of the schnapps, in the recipe below. Also, I recommend using a vanilla cream soda (like Virgil’s) for the best flavor.

If you’re looking for other Harry Potter related treats to make this week, check out my Sorting Hat Pita Bread (which doesn’t look a lot like the Sorting Hat but is still pretty cool) and Cauldron Cakes.

Butterbeer Cupcakes
Makes 18

For the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream

For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)

Directions:
To make the cupcakes, preheat oven to 350º and line cupcake pans with liners. In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Add both sugars and continue beating until well combined. On low speed, add eggs one at a time, beating well after each addition.

Combine the schnapps and buttermilk. Add the dry ingredients in three batches, alternating with the cream soda and buttermilk. Mix until just combined, scraping the sides and bottom of the bowl as needed. Fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

While the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. Stir occasionally until combined. Remove from heat and allow to cool to room temperature. Transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.

To make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined. On low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting. Frost cupcakes and drizzle with remaining syrup.

Adapted from amyBites

With a good part of the country facing below freezing temperatures and snowy/icy conditions, I thought this would be a good time to post the recipe for the coconut lime rum cake I served at my 24×24 party. I’ve gotten quite a few requests for the recipe, and I think the cold weather might have something to do with that. I realize a slice of cake isn’t going scrape the ice from your car or shovel the snow piled up in your driveway, but maybe it will at least help you forget about those things for a while.

I love any type of coconut cake, but this one is especially wonderful because of the addition of limes (oh, and rum). Though the recipe called for Key limes, I used standard limes with no problem (though I’ll be trying it again with Key limes when I find them). This cake is incredibly moist and has a wonderful balance of coconut and lime flavor. The rum comes through, too, which may have to do with me brushing the cake with rum shortly after removing it from the oven. I used coconut rum, but you could certainly use light or gold rum. Even Eric, who is not a fan of coconut, absolutely loved this cake. Toasting the coconut is the key, as it transforms the coconut from stringy to crunchy. Eric thought it was a little odd at first that I was putting toasted coconut inside the cake, but I promise it works. The glaze for the cake is tart and pairs perfectly with the cake. Instead of topping the cake with additional toasted coconut, I decided to use an idea from another coconut cake recipe and make fresh coconut ribbons. I loved the ribbons and knew as soon as I made them that they would be the star of the table (and they definitely were). Not just for presentation, they added an additional layer of coconut flavor and texture that everyone loved.

Coconut Lime Rum Cake
Ingredients:
1 cup sweetened flaked coconut (Use 1/2 cup if not planning to top cake with toasted coconut.)
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated lime zest
2 large eggs
1 3/4 cups self-rising flour*
3/4 cup whole milk
1/4 cup fresh lime juice, divided
1 cup confectioners sugar
1 tablespoon rum (plus more for brushing, optional)
For the coconut ribbons:
1 medium coconut
2 tablespoons confectioners sugar

*If you don’t have self-rising flour (and I never do), add 1 teaspoon of baking powder and 1/2 teaspoon of salt per 1 cup of all-purpose flour. Whisk together, sift, measure and use.

Directions:
Preheat oven to 350º. Generously butter a 9- by 2-inch round cake pan and line the bottom with a round of parchment paper. In a small baking pan, bake coconut for 8-12 minutes, stirring halfway through, until toasted. Set aside to cool.

In a medium bowl, stir together flour and 1/2 cup coconut, reserving the remainder for topping if using. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, granulated sugar and lime zest on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add 2 tablespoons lime juice to the milk and stir well. With the mixer on low speed, add flour and milk mixtures alternately in batches, beginning and ending with the flour.

Pour batter into prepared cake pan and smooth top. Bake until golden and a toothpick inserted in the center comes out clean, 40-45 minutes. Cool slightly in pan, then turn onto a wire rack. Brush with rum (about 1 tablespoon), if desired. Cool completely on the wire rack.

If making coconut ribbons, leave oven on after removing cake. Pierce one eye of the coconut and drain coconut water. Save for another use. Bake coconut in a shallow baking pan for about 15 minutes. Using a hammer, break the shell and remove from flesh. Leave oven on. Using a vegetable peeler, peel coconut into thin slices (enough for 2 cups). Toss with confectioners sugar and bake until dry but not toasted, 5-10 minutes. Place on top of cake after glazing.

To make glaze, whisk together confectioners sugar, remaining 2 tablespoons lime juice and rum. Slowly pour over cooled cake. Sprinkle with remaining toasted coconut or coconut ribbons.

Serves 8-16, depending on how large you cut the slices

Cake recipe adapted from Smitten Kitchen, originally from Gourmet, March 2009

Coconut ribbons adapted from Epicurious

There are some things that simply have to be celebrated with friends, no matter the distance between them. That’s why I decided to host a virtual baby shower for Annie.  I am so grateful to have a friend like her, and I just couldn’t let her pregnancy go by without celebrating it in a special way. I was lucky enough to have 11 talented bloggers join me in throwing this shower for her.  After seeing all their wonderful recipes, I’m wishing even more that we could have done this in person!  Before I share my recipe with you, I’d like to show you all the delicious treats they made. I know I’ll be trying all of them soon!

Ashely from Delish made mock champagne punch. It’s made with ginger ale, pineapple juice and white grape juice and sounds perfect for a baby shower. I can picture everyone sitting around and sipping these while chatting and enjoying all this delicious food.

Shawnda from Confections of a Foodie Bride made pink/blue corn blinis with crab and avocado crema.  Are these gorgeous or what?  It might be a good thing this wasn’t a real party because I’m pretty sure I could have eaten several of these!

Nikki from Pennies on a Platter made baby hummus sandwiches. I love hummus, and I especially love how Nikki added feta and veggies to these. They’re the perfect little finger food – the kind you can pick up and eat without even needing a plate!

Elly from Elly Says Opa made stuffed mushrooms. In my opinion, you can’t go wrong with pancetta, goat cheese and cream cheese. Stuffed mushrooms are always a crowd pleaser, and I’m sure these would have disappeared in no time!

Amy from Sing for Your Supper made these adorable chicken salad bites. These fruity, crunchy, two-bite treats are perfect for mingling, and I love how she added a pop of color to each one. I bet the chicken salad tastes fantastic in those phyllo cups, too!

Josie from Pink Parsley Catering made pimento cheese fritters with red pepper jelly. Being from the south, I know that pimento cheese is a staple at any type of shower, and I love Josie’s spin on this classic dish. I’m sure these are especially delicious dipped in the sweet and spicy red pepper jelly.

Michelle from Brown Eyed Baker made caramelized onion, mushroom and gruyere tartlets. Mmm, three of my favorite ingredients in a handy puff pastry tartlet. Yes, please! These are an elegant and simple appetizer that would be perfect for any shower or party.

This shower has quite the dessert lineup, too. Tara from Smells Like Home made chocolate malt sandwich cookies. These cookies are bursting with chocolate malt goodness and are sure to cure the chocolate cravings of any mom-to-be (or anyone, for that matter).

Shanon from The Curvy Carrot made bite-size pink velvet cake truffles with candy coating and the cutest royal icing rosettes. These are a sweet, adorable way to welcome Annie’s baby girl.

Lauren from Lauren’s Kitchen made a decadent brownie cheesecake trifle. With rich brownies, cheesecake spread, fresh strawberries, whipped cream and chopped Oreos, you know these are delicious!

Kelsey from Apple a Day made butterscotch blondies with chocolate ganache. She knows Annie loves butterscotch and chocolate and combined the two beautifully in this super rich dessert.

For my contribution to the shower, I wanted to make something frilly and delicate, perfect for a little girl. This strawberry cake is one of my favorites. Instead of using strawberry flavored Jello, soda or other artificial things, this cake uses strawberries. A strawberry cake made from real strawberries. What a concept, right? Not only does it get its wonderful flavor from strawberries, it also gets a beautiful pink color from them.

Instead of filling this cake with cream cheese icing, which is what I would normally do, I decided to go with champagne buttercream. I don’t know why, but I just couldn’t get the strawberry and champagne combination out of my head. Since I know very little about being pregnant, I actually had to email Annie to find out if it was okay for me to use champagne in the frosting. I got her okay and went with it. I love the bright, festive flavor the champagne buttercream adds to this cake. I didn’t want to completely drown the cake in champagne buttercream, though, and decided to frost it with vanilla Swiss meringue buttercream. I’ll be posting the recipe for it at a later date, since I thought three recipes might be a little much for one post. :)

I wasn’t sure what type of topper to add to the cake and decided to try my hand at paper bunting. Something many of you probably don’t know about me is that I love paper crafting. I made the letters using the Silhouette Eric’s mom got me for Christmas and cut the triangles by hand. I simply glued the letters to the triangles, glued the triangles to butcher’s twine and tied it to two skewers. Simple as that.

From Scratch Strawberry Cake
Ingredients:
For the strawberry purée:
24 ounces frozen strawberries, thawed
For the cake:
3/4 cup strawberry purée, room temperature
1/4 cup milk, at room temperature
6 large egg whites, room temperature
1 tablespoon vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks), softened

Directions:
To make the strawberry purée, pour thawed strawberries into a fine mesh strainer set over a large bowl to remove any liquid. Save liquid for a later use or discard. Purée strawberries in a blender or food processor and set aside 3/4 cup for the cake. The remaining 1/2 cup can be used to fill the cake, top ice cream, make daiquiris or almost anything else you can think of.

To make the cake, preheat oven to 350º. Butter and flour two 8-inch pans and line with a parchment round. In a small bowl, whisk together strawberry purée, milk, egg whites and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt on low speed. Add butter and continue mixing until the mixture resembles coarse crumbs. Add the purée mixture and beat at medium speed until smooth, scraping down the sides and bottom of bowl as needed. Divide the batter evenly among the pans (a kitchen scale works wonders here) and smooth tops with a rubber spatula.

Bake cakes for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn onto a wire rack to cool completely. Once cakes are cooled, fill with champagne buttercream (recipe follows).

Adapted from Confections of a Foodie Bride, originally from Good Things Catered

Champagne Buttercream
1 cup plus 1 tablespoon champagne, prosecco or other sparkling wine
2 sticks (1 cup) butter, softened
2 1/2 cups confectioners sugar

Place 1 cup of champagne in a small saucepan set over medium-high heat. Simmer for about 10 minutes, or until champagne has been reduced to 2 tablespoons. Pour into a small bowl and allow to cool.

In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat butter and sugar together on low speed, gradually increasing to medium-high. Beat until butter is lightened and the frosting is thick and fluffy. Add the reduced champagne and the remaining 1 tablespoon of champagne and continue beating until incorporated.

Adapted from Sprinkle Bakes

*Recipe notes: I made a recipe and a half of the cake in order to get three 6-inch cakes, with some batter leftover. How much champagne buttercream you will need will depend on whether you plan to fill and frost the cake or simply fill it. One recipe of the buttercream should be enough to fill and frost two 8-inch cakes. I got the idea for the ruffle cake from My Sweet and Saucy, and her video tutorial shows you how to make the ruffled design.

Big thanks to Ashley, Shawnda, Nikki, Elly, Amy, Josie, Michelle, Tara, Shanon, Lauren and Kelsey for participating in this shower and creating such wonderful dishes. And thank you, Annie, for being such a wonderful friend and allowing me to celebrate this special occasion with you. :)

Our visit to Wizarding World happened to fall on Eric’s birthday. Since I wasn’t able to make him a cake to celebrate, we decided we’d get something sweet inside the park. Our first stop was Honeyduke’s Sweetshop, where we picked up a cauldron cake to share. It was an incredibly delicious chocolate cupcake filled with chocolate mousse, and it even had a cute little chocolate handle. That, along with frozen butterbeer, was our breakfast. Hey, when in Rome… ;)

Cauldron cakes were number two on my list of things from Wizarding World to recreate. Although I’ve seen many versions, many with candy and licorice, I wanted to stick with what I had at Wizarding World. After all, I’m not one to mess with something that tasty. I’m so happy that, flavor wise, these were spot on. The cupcakes are intensely chocolate, with both Dutch-process cocoa and bittersweet chocolate. Once you fill them with the light and fluffy mousse, you’ve got a seriously chocolatly dessert that anyone is sure to love.

Chocolate Cupcakes
Ingredients:
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-process cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sour cream

Directions:
Place oven rack in lower-middle position and preheat oven to 350º. Butter and flour a 12 cup muffin pan. In a medium bowl, combine butter, chocolate and cocoa. Set over a small saucepan with simmering water and heat until melted. Remove from heat and whisk until smooth and thoroughly combined. Set aside to cool until just warm to the touch.

In a small bowl, whisk together flour, baking soda and baking powder. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs. Add sugar, vanilla and salt and mix on medium-low speed until combined. Add cooled chocolate mixture and continue mixing until chocolate is incorporated. Sift in one-third of the flour mixture and continue mixing, scraping down the sides of bowl as needed. Mix in sour cream, then sift in remaining flour mixture. Continue mixing and scraping the bowl until everything is combined. The batter will be thick. Divide batter evenly into muffin pan cups and bake for about 18-20 minutes, or until a skewer inserted in the center comes out clean. Cool completely on a wire rack.

Yield: 12 cupcakes

Adapted from Cook’s Illustrated, March 2005

Chocolate Mousse
Ingredients:
2 tablespoons Dutch-process cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1 tablespoon granulated sugar
1/8 teaspoon salt

Directions:
In a small bowl, combine cocoa powder and water; set aside. Place chocolate in a medium bowl. Set over a small saucepan with simmering water, stirring until melted and smooth. Set aside to cool slightly, about 5 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, whip cream, sugar and salt at medium speed until slightly thickened, about 30 seconds. Increase speed to high and continue whipping until soft peaks form. Whisk the cocoa mixture into the chocolate until smooth. Fold one-third of the whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in remaining cream until combined and no white streaks remain.

Yield: about 3 cups

Adapted from Cook’s Illustrated, November 2009

To make cauldron cakes:
Place a sheet of wax paper on a small cutting board or flat plate. Set aside. Remove centers of cupcakes using the cone method. Melt about 6 ounces of chocolate in a shallow bowl. Dip the tops of the cupcakes and set aside. Place remaining chocolate in a piping bag. Pipe cauldron handles onto wax paper and place in freezer for about 10 minutes. Meanwhile, pipe or spoon mousse into cupcakes. Once the chocolate handles are cooled completely, remove from wax paper and place on top of each cupcake.

Materials needed:
Your favorite cupcakes and icing
Black food coloring
Orange sugar sprinkles
Hot Tamales
Dots
Caramel Creams
Edible markers
toothpicks

Directions:
-Tint three-fourths of the icing black and spread across cupcakes.
-Add orange sugar sprinkles to center of cupcake.
-Mix a small amount of black icing with reserved white icing and pipe the “grates” across the cupcakes.
-Using a black edible marker, draw grill marks on Hot Tamales.
-Cut Dots in varying sizes.
-Roll Caramel Creams in your palms and then shape with fingers.
-Press toothpicks through Dots.

Inspired by this photo

When Eric and I moved to Virginia in January, we were so happy to be only an hour away from a set of friends from Alabama.  Then, two more sets of friends from Alabama ended up moving to DC.  Since Virginia is the fourth state we’ve lived in, we considered ourselves especially lucky to have so many friends  living in the area.  Our friend Andrew’s birthday is five days after mine, and this year we actually got to celebrate both our birthdays together.  There’s no fun in being a decent baker if you can’t make birthday cakes for your friends, so I was quite happy to make this cake for him.  I can’t wait to make more birthday cakes for my other friends here!

Chocolate and peanut butter is one of my favorite combinations.  It’s right up there with goat cheese and caramelized onions.  This dessert, combining moist chocolate cake with rich and creamy peanut butter icing, is perfect.  Add in some chopped Reese’s Cups, and this cake is truly decadent.  The recipe says it makes eight servings, but the cake can easily be cut into smaller-sized servings.

Reese’s Cup Chocolate Peanut Butter Cake
Ingredients:
For the cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
For the icing:
2 cups confectioners sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream
miniature Reese’s cups, halved and/or chopped

Directions:
-Preheat oven to 350º.
-Butter two 9×2 round cake pans.  Sprinkle flour on the inside, tap out excess and line bottom with parchment paper.
-Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
-Using a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy.
-Add sugar and continue beating for about 2 minutes, until it is thoroughly blended into the butter.
-Add eggs and yolks one at a time, beating for 1 minute after each addition.  If needed, scrape down the sides and bottom of the bowl.
-Beat in vanilla.
-Reduce speed to low and alternately add dry ingredients and buttermilk, with the dry ingredients in 3 portion and the buttermilk in 2, starting and ending with the dry ingredients.
-Mix only until just blended into the batter.  Scrape down bottom and sides of bowl.
-Divide batter evenly between two pans and bake for 26 to 30 minutes, until the cakes feel springy to the touch.
-Allow cakes to cool in pans on rack for about 5 minutes, then remove from pans and allow to cool to room temperature.  At this point, cake layers can be wrapped airtight and left at room temperature overnight or frozen up to 2 months.
-While cake is cooling, make icing by combining confectioner’s sugar, peanut butter, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment.
-Beat on medium-low speed until creamy, scraping down sides and bottom of bowl as needed.
-Add the cream, and beat on high speed until smooth.
-Freeze the Reese’s Cups while filling and frosting the cake, then chop/halve them as desired.

My favorite thing about making this cake was that I got to use my new kitchen scale.  Weighing provides more accurate measurements and can really come in handy when precision is key.  In this case, it also saved me the time of converting the recipe.

Having never made or eaten sponge cake before, I wasn’t sure what to expect.  I was very happy with the results – a light, airy cake.  Sponge cakes get all this airiness from beating the eggs and sugar until the eggs have quadrupled in volume.  The rest of the ingredients are then gently folded in.  For this cake, the recipe called for sifting the dry ingredients three times, which incorporated even more air into the cake.

With such a delicate cake, the whipped cream filling was perfect.  Nothing more than heavy cream, powdered sugar and strawberries, it provided the perfect complement to this cake.  I decided to add sliced strawberries in between the top two layers, just to give a little bit of extra strawberry flavor and texture.  The cake tastes fabulous, with all the components working together harmoniously.

Chocolate Sponge Cake with Strawberry Whipped Cream Filling
Ingredients:
For the sponge cake:
75 grams sugar
3 eggs
75 grams, minus 3 tablespoons flour
1 tablespoon cornstarch
2 tablespoons cocoa powder
pinch of salt
1 teaspoon vanilla extract
For the filling:
200 milliliters (about 6 3/4 ounces) heavy cream
1 tablespoon powdered sugar (increase if strawberries are very tart)
100 grams strawberries, chopped
For the ganache:
8 ounces bittersweet chocolate, chopped
1 cup heavy cream

Directions:
-Preheat the oven to 350º.  (The original recipe called for 180 Celsius, so I baked mine on the equivalent, which is 356º.)
-Butter and flour (or line with parchment) two 6 inch pans.
-Sift the dry ingredients three times and set aside.
-In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed until quadrupled in size and thick ribbons fall from the beater, about 10 minutes.
-Add the vanilla and stir to combine.
-Using a rubber spatula, gently fold in the flour mixture one tablespoon at a time, using figure eight movements so the air does not escape.
-Pour batter into prepared pans and bake about 17 minutes or until a toothpick inserted in the center comes out clean.
-Allow the cakes to cool in the pans for 5 minutes and then cool completely on a cooling rack.
-To make the filling, add heavy cream and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment.  Gradually increase speed and beat until stiff peaks form.
-Fold in the chopped strawberries.
-To make the ganache, place chocolate in a medium-sized heatproof bowl and set aside.
-Heat heavy cream in a small saucepan over medium heat just until simmering.  Immediately pour over chocolate and allow to sit for 5 minutes.  Whisk by hand until all the chocolate is melted.

Source:  Adapted from Passionate About Baking

Lemon Olive Oil Cupcakes
Ingredients:
4 eggs
1 cup sugar
Zest of 1 Meyer lemon
3 cups all-purpose flour
3/4 cup Meyer lemon infused extra virgin olive oil
2/3 cup milk
3 tablespoons Grand Marnier
1 tablespoon baking powder
Large pinch of Kosher salt

Directions:
-Line muffin tins and preheat oven to 325°.
-Combine the milk, olive oil and Grand Marnier and set aside.
-In the bowl of a stand mixer on medium speed, whisk together eggs and sugar until pale yellow.
-Meanwhile, sift together flour, baking powder and salt and set aside.
-Switch to the paddle attachment and add the dry and wet ingredients alternately in three batches.
-Mix just until blended. Bake for 20-25 minutes or until a toothpick comes out clean.
-Cool completely and, using the cone method, fill the cupcakes with Meyer Lemon Curd.

Makes about 20 cupcakes
Source: Adapted from Very Small Anna

Lemon Basil Swiss Meringue Buttercream
Ingredients:
1 cup sugar
4 large egg whites
3 sticks unsalted butter, at room temperature
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1/4 cup fresh basil leaves, chopped

Directions:
-In the bowl of a stand mixer, thoroughly whisk together egg whites and sugar.
-Set the bowl over a pot of simmering water. Whisk constantly until all the mixture is hot and sugar has dissolved.
-Place bowl back in stand mixer and beat on medium-high speed until a stiff meringue has formed and mixture has cooled to room temperature.
-Switch to paddle attachment, reduce speed to medium and add butter a few tablespoons at a time.
-Once all the butter is incorporated, beat until fluffy and smooth, about 6-10 minutes. If at any time the buttercream curdles, just continue beating. It will smooth back out.
-Set the mixer to low speed and gradually add the lemon juice and vanilla.
-Stir in the chopped basil by hand.
-For same day use, buttercream can be stored at room temperature. For later use, refrigerate in an airtight container and reconstitute by beating on low speed with paddle attachment until smooth.

Source: Adapted from Beantown Baker

Almond Joy Cupcakes
For chocolate cupcakes:
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 cup buttermilk
1/2 teaspoon vanilla extract

Directions:
-Preheat oven 350F.
-Prepare cupcake pan with liners.
-Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl. -In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
-Add the eggs, one at a time, beating well after each addition.
-Beat in the melted chocolate.
-Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended.
-Stir in vanilla.
-Fill the cupcake liners about 1/2-2/3 full.
-Bake until golden and a toothpick inserted in the center comes out clean, about 17-20 minutes. -Allow to cool completely before frosting.

For coconut cream cheese filling:
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut

Directions:
-Beat the cream cheese and butter in a mixer bowl until light and fluffy.
-Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.
-Beat in the salt, coconut flavoring, and vanilla extract.
-Continue beating until mixture is smooth and spreadable.
-Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. -Fold in the shredded coconut.

For chocolate ganache:
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream

Directions:
-In saucepan bring whipping cream to boil over high heat.
-Pour hot whipping cream over chocolate and stir until chocolate melted.
-You can add more cream if your ganache is too thick to spread.

To assemble the cupcakes:
-Remove center of cupcake using the cone method.
-Set cone aside.
-Trim the excess tip of the cone.
-Fill the cupcake with coconut cream cheese.
-Replace cone.
-Frost with ganache and garnish with almond.

Source: Hello, Cupcake! and I Heart Cuppycakes

I don’t even know that I can put into words how amazing these cupcakes tasted. Everyone in the family was raving about them. The cupcake is rich and moist, all that a perfect cupcake should be. The ganache filling was amazing (we ate the leftover right out of the bowl, if that tells you anything). The Bailey’s gave the icing the perfect amount of flavor (and that’s coming from someone that doesn’t really like buttercream). Put those things together, and you get the most rich and decadent cupcake. I will warn you, though, that you should have a glass of milk or water close by when eating these.

Chocolate, Whiskey and Beer Cupcakes
Ingredients:
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting:
3 to 4 cups confections sugar
1 stick (1/2 cup) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Directions:
Make the cupcakes:
-Preheat oven to 350°F and line 24 cupcake cups with liners.
-In a large, heavy saucepan, bring 1 cup stout and 1 cup butter to simmer over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
-Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
-Using electric mixer, beat eggs and sour cream in another large bowl.
-Add stout-chocolate mixture to egg mixture and beat until just combined. Add flour mixture and beat briefly on low speed. Using rubber spatula, fold batter until completely combined.
-Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until a toothpick inserted into center comes out clean, about 17 minutes. Cool completely on a wire rack.
Make the filling:
-Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate.
-Allow the chocolate to sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.)
-Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes:
-Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, remove the centers from the cooled cupcakes.
-Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting:
-In the bowl of a stand mixer, whip the butter for several minutes, until light and fluffy. Gradually add the powdered sugar, a few tablespoons at a time.
-When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined.
-Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Source:  Smitten Kitchen

Directions:
-Make the cake: Preheat oven to 350 degrees.
-Butter bottom of a 9-inch springform pan, and line with parchment cut to fit.
-Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
-With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes.
-Add espresso and salt, and beat for 1 minute.
-Add vanilla and chocolate mixture, and beat for 1 minute.
-In a clean bowl and with a whisk attachment, beat egg whites until foamy.
-Slowly add remaining 1/2 cup sugar, beating until stiff peaks form.
-Fold whites into chocolate mixture in 3 additions.
-Pour batter into prepared pan.
-Bake until set, 40 to 45 minutes.
-Let cool completely in pan on a rack.
-Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
-Make the glaze: Place chocolate, butter, and vanilla in a bowl.
-Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture.
-Whisk until smooth.
-Serve glaze warm with cake.

Serves 8
Source: Martha Stewart Living

Coconut Cake with Pineapple Lime Cream Cheese Frosting
Ingredients:
1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour, plus additional for pans
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
11/4 cups granulated sugar
2 large whole eggs
3 large egg whites
12 ounces cream cheese, not whipped
3/4 cup unsalted butter, softened
1 tablespoon finely grated fresh lime zest
2 1/2 cups confectioners’ sugar
1/2 cup chopped, drained, canned pineapple chunks
5 1/2 ounces unsweetened or sweetened flaked coconut

Directions:
-Make cake: Preheat oven to 325° and line the bottom of 2 buttered 9×2-inch round cake pans with parchment.
-Butter paper and dust pans with flour, knocking out excess flour.
-Whisk together flour, baking powder, and salt in a medium bowl.
-Whisk together cream of coconut, milk, and extracts in a bowl.
-Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.
-Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.
-On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
-Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops.
-Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes.
-Transfer pans to racks and let cool for 5 minutes.
-Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then invert layers right side up and cool.

-Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy.
-Beat in butter and lime zest until smooth.
-Slowly beat in confectioners’ sugar on low speed until smooth for frosting.
-Transfer 1 cup of frosting to a bowl and fold in pineapple for filling.
-Place 1 cake layer on a serving platter and spread top evenly with filling.
-Refrigerate until firm, about 20 minutes.
-Top with second layer, then spread top and sides with frosting.
-Chill cake until frosting is slightly firm.
-Coat top and sides of cake evenly with coconut flakes.

Makes 8 to 10 servings.

Source: Lady’s Home Journal

Spiced Pumpkin Cheesecake
ATK notes: Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 11/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels.

Ingredients:
For the crust:
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
For the filling:
1 1/3 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature about 30 minutes
1 tablespoon vanilla extract
1 tablespoon juice from 1 lemon
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

Directions:
- For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.
-Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
-Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using a flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use soup spoon to press and smooth crumbs into edges of pan.
-Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.
-For the filling: Bring about 4 quarts water to simmer in stockpot. Meanwhile, dry the pumpkin by lining a baking sheet with a triple layer of paper towels. Cover with another triple layer of paper towels and press until the towels are saturated.
-Whisk sugar, spices, and salt in small bowl; set aside.
-In stand mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula.
-Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
-Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl.
-Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl.
-Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
-Add heavy cream and beat at low speed until combined, about 45 seconds.
-Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
-Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped pan in roasting pan.
-Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan.
-Bake until center of cake is slightly wobbly when pan is shaken and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note).
-Run paring knife around cake to loosen; remove sides of pan.
-Set roasting pan on wire rack and cool until water is just warm, about 45 minutes.
-Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.
-Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
-To serve: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter.
-Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
-Top with whipped cream or a dusting of powdered sugar, if desired. Also, if desired, press graham cracker crumbs into sides of cooled cheesecake for extra texture.

Source: Barely adapted from America’s Test Kitchen

It being my first cheesecake, I had no idea when it would be done. The center is supposed to be wiggly, but I didn’t know how wiggly. The center wasn’t liquidy, but it just wasn’t quite as firm as it should have been. It did not go to waste, however, because the majority of it is still good. It tastes quite amazing, too. For my first try, I’m not too disappointed.

Don’t let my mess up deter you from trying this recipe. Some of the wonderful ladies on the cooking message board I post on gave me some pointers for next time. Katie (from Good Things Catered) suggested that I use an instant-read thermometer until I make enough cheesecakes to know what the appropriate jiggle looks like. The center of the cheesecake should be about 145°-150°. Thanks, Katie! :) I was also told that cooling the cheesecake in the oven will prevent it from cracking. There are lots of tips out there; just Google them if you want to know more.

Pumpkin Mousse Cheesecake
Ingredients:

For the crust:
2 cups crushed gingersnap cookies
1/4 cup unsalted butter, melted
For the filling:
1/2 cup canned solid-pack pumpkin (Do not use pumpkin-pie filling.)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 pounds (4 regular sized packs) cream cheese
1 cup packed light brown sugar
4 large eggs
For the topping:
powdered sugar
cinnamon

Directions:
-Preheat the oven to 325°.
-In a medium bowl, mix together cookie crumbs and butter until crumbs are moistened.
-Press into the bottom of a 9-inch round cheesecake (springform) pan.
-Freeze, uncovered, until filling is ready.
-In a medium bowl, stir together pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves and allspice until just combined. Set aside.
-Using a stand mixer with paddle attachment, beat the cream cheese on medium-high speed for 3 minutes.
-Add the brown sugar and continue to beat for 2 minutes.
-Add the eggs, one at a time, beating after each addition.
-Add the pumpkin mixture to the cream cheese mixture; mix on low speed until incorporated.
-Pour the batter over the crust, smoothing it out to touch the sides of the pan.
-Bake 45 to 50 minutes, or until the cheesecake starts to pull away from the sides of the pan but is still a bit loose in the center.
-Cool on a wire rack for 2 hours.
-Refrigerate for at least 2 hours before decorating or serving.
-To decorate, use a fine meshed sieve to dust the top with powdered sugar and cinnamon. I made the star on mine by using leftover cookie crumbs.

Source: Good Housekeeping